Nutella Chocolate Cake "AKA The Best Chocolate Cake Ever"

Print

Nutella Chocolate Cake

Yield: 8 inch cake

Ingredients

Chocolate Cake

2 cups flour

2 cups sugar

3/4 cup Hershey’s Special Dark Cocoa powder

2 tsp baking soda

1 tsp salt

2 large eggs

1 cup buttermilk

1 cup vegetable oil

1 1/2 tsp vanilla

1 cup boiling water

 

Nutella Icing

1 cup butter

1/2 cup shortening

1 cup Nutella hazelnut spread

4-5 cups powdered sugar

3-4 tbsp milk or water

 

Chocolate Ganache

6 oz semi-sweet chocolate chips

1/2 cup heavy whipping cream

 

 

Instructions

1. Prepare four 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.

2. Add all dry ingredients to a large bowl and whisk together.

3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.

4. Add vanilla to boiling water and add to mixture. Mix well.

5. Pour into four 8 inch cakes pans and bake at 300 degrees for about 25 minutes, or until a toothpick comes out with a few crumbs. I baked the cakes in two batches, two at a time, with about 1 1/2 cups of batter per pan.

6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

7. Make icing while cakes cool. Beat together butter and shortening until smooth.

8. Add Nutella and mix until smooth.

9. Slowly add 4 cups of powdered sugar and mix until smooth.

10. Add 2-3 tbsp of milk or water and mix until smooth.

11. Add fifth cup of powdered sugar and mix until smooth.

12. Add more water or milk until the right consistency.

13. Once cakes are cool, remove cake domes from top with a large serrated knife.

14. Place first layer of cake on cake plate. Pipe an even layer of icing onto cake.

15. Add second layer of cake and pipe another even layer of icing on top.

16. Add third layer of cake on top and pipe another even layer of icing on top.

17. Top icing with fourth layer of cake.

18. Place chocolate chips in a metal bowl.

19. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.

20. Cover bowl with saran wrap for 5-7 minutes.

21. Whisk chocolate and cream until smooth.

22. Allow to sit for a few minutes until it just starts to thicken, then pour over the top of the cake.

23. Once chocolate ganache has firmed up, top with remaining icing and sprinkles, if desired.

Tomato Soup - Barefoot Contessa Back to Basics

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

http://www.foodnetwork.com/recipes/ina-garten/cream-of-fresh-tomato-soup-recipe

Beef Short Ribs

Mustard Moisturizer

• ¼ cup prepared yellow mustard
• ¼ cup water
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar

Seasoning Blend

• ¼ cup garlic salt
• 3 tablespoons coarsely ground fresh black pepper
• 2 tablespoons chili powder
• 1 tablespoon lemon pepper
• 1 tablespoon kosher salt
• 1 teaspoon cayenne pepper
• ¼ cup to ½ cup canola or vegetable oil

Wrapping Mixture

• ½ cup firmly packed light brown sugar
• ½ cup honey
• 3 tablespoons beef base in paste form, such as Better Than Bouillon
• 2 tablespoons water
• 1 tablespoon (1/2 ounce) unsalted butter or margarine, melted

1.Preheat an indirect barbecue with a drip pan and hardwood (preferably hickory, oak, or pecan), a ceramic cooker with deflector plate and hardwood (preferably hickory, oak, or pecan), or a charcoal or gas grill with a box or packet of hardwood (preferably hickory, oak, or pecan) to 250°F.

2.Combine all of the ingredients for the mustard moisturizer and moisten all sides of the roasts. Combine all of the seasoning blend ingredients.  Sprinkle the roasts with about half of the seasoning blend, covering all sides evenly.  Using your hands or a brush, evenly, but lightly, coast the roasts with canola oil.

3.Place the roasts in the cooker, bone side down, and cook for 5 hours.

4.Meanwhile, combine all of the wrapping mixture ingredients.

5.Remove the racks from the cooker.  Lay two sets of double sheets of heavy-duty aluminum foil large enough to wrap the roasts on the work surface, and pour half of the wrapping mixture on each.  Top one set of foil with a rack, meat side down, close, and crimp to seal.  Wrap with a second sheet of foil.  Repeat with the remaining rack and foil.  Place the racks back in the cooker, and increase the temperature to 275°F.  Let the racks rest in the foil for 45 minutes.

6.Remove the racks from the foil over a baking dish or disposable aluminum pan, reserving the cooking liquid.  Lightly dust all sides of the racks with the remaining seasoning blend and place, meat side up, in the cooker for 45 minutes.

7.Meanwhile, strain all of the juices and solids from the pan through a fine-mesh strainer set over a measuring cup.  Discard the solids.  Allow the fat to come to the top in the measuring cup, pour off, and discard.  Pour the remaining liquid back in the pan to keep warm.

8.Remove the roasts from the cooker, wrap in plastic wrap, and let rest for 30 minutes.

Mississippi Mud Cake

Cake:

2 cups sugar

1/2 teaspoon salt

2 cups all-purpose flour

1 stick unsalted butter

1/2 cup vegetable oil (or olive oil)

1/2 cup cocoa

1/4 cup water

2 eggs

1 teaspoon baking soda

1/2 cup buttermilk

2 teaspoons vanilla extract

1 bag miniature marshmallows

Icing:

1 stick unsalted butter, softened

4 tablespoons cocoa

9 tablespoons milk

1 (1-pound) box confectioners' sugar

1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.

Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.

Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 - 35 minutes (clean toothpick in center).  Take cake from oven, and when it cools a bit, cover with miniature marshmallows.

Make icing by melting the butter in the cocoa and milk over low heat. Bring mixture to a boil, then remove from heat. Stir in confectioners' sugar and vanilla. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.  Icing will firm in fridge.

Tortellini Italian Sausage and Spinach Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 lb. Italian Sausage
• 1/2 cup diced onion
• 1 tablespoon minced garlic
• 1 28 oz. can crushed tomatoes
• 1 32 oz. vegetable or chicken broth
• 2 tablespoons fresh chopped basil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 package tortellini
• 1 cup packed fresh spinach
• 1 bay leaf
• shredded parmesan

 

1. Heat a large, heavy bottomed pan over medium-high heat.  Heat vegetable oil and add diced onion.  Sauté until onions are soft.
2. Crumble Italian Sausage and garlic and cook with onion.  Cook until sausage is no longer pink.
3. Stir in crushed tomatoes, broth, basil, bay leaf salt and pepper.  Bring to a boil, reduce heat to low and cover.  Let soup simmer for 20-30 minutes.
4. Add tortellini and spinach and simmer for about 10 minutes, until pasta is tender.
5. Serve with shredded parmesan.

Notes:
For a creamier soup, add a half cup of greek yogurt or sour cream.

Southern Fried Chicken from Viking Cooking School

Southern Fried Chicken (adapted from Viking Cooking Schools’ recipe)

prep time: 10 minutes

marinade time: 24 hours

cook time: 20-30 minutes

yield: 4-6 servings

Ingredients

• 1 cup buttermilk (I used low-fat because it’s all I could find – they suggest full-fat)
• 1 tablespoon garlic salt (I used two cloves fresh garlic, minced)
• 1 teaspoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1 (4-lb) fryer (preferably skin-on) cut into 8 pieces (I used a pre-portioned griller pack from the grocery store that contained 4 legs and two breast halves, which I then cut in half again to make 4 small breast pieces)
• 3 cups all-purpose flour
• 3 Tablespoons cornstarch
• 1 teaspoon baking powder
• 2 teaspoons cayenne pepper, or to taste (I used the full 2 teaspoons, and it wasn’t too spicy for my kids)
• 2 teaspoons paprika
• 1 1/2 teaspoons freshly ground black pepper
• healthy pinch of kosher salt
• 24 ounces vegetable shortening (such as Crisco®) for frying (I used 12 ounces of coconut oil and 12 ounces of palm kernel oil)

1. For the chicken: whisk together the buttermilk, garlic, salt and pepper.  Place the chicken pieces in the buttermilk mixture and completely submerge.  Cover and refrigerate for at least 6 hours or up to 24 hours.
2. Whisk together the flour, cornstarch, baking powder, cayenne, paprika, black pepper and salt; place in a large plastic bag.  Lift a piece of the chicken out of the buttermilk mixture, allowing the excess buttermilk to drain off. Add one piece of chicken at the time to the bag, and shake to thoroughly coat.  Place on a wire rack set over a baking sheet to rest until ready to fry.  Continue with the remaining pieces of chicken.
3. Spoon the shortening into a large, deep cast-iron skillet or dutch oven.  Place over medium-high heat until the melted shortening regiserts 350F on a deep-fry thermometer.  The fat should come halfway up the sides of the pan. (Note: an even oil temperature is key to the success of this recipe; a deep-fry thermometer should be kept in the pot at all times. Make sure the temperature never drops below 325F or rises above 365F during the cooking process. As I stated – we did not use a thermometer, but I do recommend it the first few times you try this recipe).
4. Once the fat has come to 350F, fry the chicken in batches, skin side down, until golden brown and cooked through, about 6 to 8 minutes. (Note: do not overcrowd the pan, or the chicken will not cook evenly).  Turn and fry until golden brown on the second side, about 6 to 8 minutes more.  Between batches, use a skimmer to remove all crispy bits floating in the oil.  (Note: if chicken is brown but not quite cooked through, place in a 350F oven to finish the cooking process, about 5 to 10 minutes).  Cook white meat to an internal temperature of 165F, and dark meat to an internal temperature of 175F.

Slow-Cooked Southern Greens Viking Cooking School recipe

Slow-Cooked Southern Greens

Viking Cooking School recipe

• 2 pounds collard greens*
• 6 slices smoked bacon, cut crosswise into think strips
• 1 medium white or yellow onion, finely diced
• 2 1/2 teaspoons kosher salt, or to taste
• 1 1/2 teaspoons freshly ground black pepper, or to taste
• 2 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes, or to taste
• 2 cups water (or chicken stock/broth)
• 1 tablespoon apple cider vinegar, or to taste
• 2 teaspoons granulated sugar, or to taste

1. Vigorously plunge the heads of greens four or five times into a sink filled with lukewarm water. Pull the greens out of the water. Drain the water, and clean the grit out of the sink. Remove and discard the tough center ribs from the greens; stack the leaves one on top of the other and roll into a cylinder. Using a very sharp chef’s knife, cross-cut the cylinder into thin strips.
2. Refill the sink with clean, lukewarm water; place the chopped greens in the water and swish around. Soak the chopped greens in the water, letting the dirt and grit settle to the bottom of the sink. Lift the greens out of the sink, leaving the sand and grit behind; repeat if necessary, then drain in a colander. (Note: Pre-washed greens do not have to be washed twice, but it is a good idea to wash at least once.)
3. Heat a large sauce pot (or Dutch oven) over medium-high heat; add the bacon and cook, stirring frequently until crisp, about 5 minutes. Stir in the onion and season with salt and pepper; cook until tender and translucent, about 5 minutes. Add the garlic and crushed red pepper flakes, and cook 1 minute more.
4. Add the water to the pan, stirring to scrape up any browned bits from the bottom of the pan (deglazing). Add the greens in batches, stirring each batch to wilt slightly before adding more. Reduce the heat to low and cook, stirring occasionally, until the greens are melt-in-your mouth tender, about 20 to 30 minutes.
5. Sprinkle in the vinegar and sugar; cook until the sugar has dissolved, about 2 to 3 minutes more. Taste and adjust the seasoning as needed with salt, pepper, sugar and vinegar. Serve hot with cornbread. (Note: Southerners like to either dip their cornbread in the pot likker, which is the juice from the greens, or crumble their cornbread over their greens. Many like a little extra kick from sprinkling vinegar pepper sauce over their greens.**)

*If collard greens are unavailable, substitute mustard greens, turnip greens or kale.
**Vinegar pepper sauce (such as Louisiana Brand® Tabasco Peppers in Vinegar) may be found in the condiment section of most grocery stores or online at cajunsupermarket.com.

Variation: If you wish to substitute ham hocks for the bacon, score 2 smoked ham hocks all over with a small knife. Complete the recipe through Step 3, then place the pot over medium-high heat. Increase the water to 4 cups, and add to the pot along with the scored ham hocks. Simmer until the ham hocks are very tender and falling off the bone, about 2 hours. Continue with Step 4 of the recipe, beginning with “Add the greens in batches…” Before serving, remove the ham hocks from the pot and cut the meat off the bone; dice the meat and add back to the pot of greens. Discard the bones. Smoked turkey necks are another popular choice in the South for imparting flavor to greens; they should be handled in the same manner as the ham hocks but will only take half the amount of time to cook.

Make it ahead: Make the greens up to two days in advance; reheat over medium heat until hot throughout. Make sure you save the pot likker for dipping your cornbread.

Make it light: Omit the bacon and cook the onions in 2 tablespoons of olive or canola oil. Add a teaspoon of liquid smoke for flavor. You may also omit the sugar, if you desire.